Slow Cook Ovens

MyChef Slow Ovens are designed for a range of cooking styles, from sous vide cooking to low temperature convection, steaming, fermentation, pasteurization, dehydration, food regeneration and cook and hold.

Save on Kitchen Space, Energy Bills, Time and Money

MyChef Slow ovens can be stacked on top of other MyChef Slow or MyChef combi ovens as well as on our TekChill blast chillers to create a complete cook & chill or cooking station that simplifies chef's time in the kitchen. It enables the chef to create his own oven combinations maximising working space in commercial kitchens - benefiting from slow and fast cook, at low or high temperature, with or without steam, with the added benefit of a blast chiller. This is highly advantageous in terms of flexibility, management and energy savings. It provides you with the option to stack several smaller ovens instead of having one big one, whilst still providing the same internal pan capacity. This allows the chef to cook multiple products with different temperature, humidity and time requirements, all at the same time. Another notable benefit is a reduction in service time resulting in increased profitability.